ORCID "0000-0001-9967-5486" Beslenme ve Diyetetik Bölümü Yayın Koleksiyonu için listeleme
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5-Hydroxymethylfurfural (HMF) formation during subcritical water extraction
Kanmaz, Evrim Özkaynak (Korean Society Food Science & Technology, 2018)The aim of this study was to investigate the effect of material type (artichoke leave, lemon peel, flaxseed meal), extraction temperature (50, 100, 120, 140, 160, 180, 200 C) and static extraction time (5, 15, 30, 45 ... -
The effect of extraction parameters on antioxidant activity of subcritical water extracts obtained from mandarin peel
Kanmaz Özkaynak, Evrim; Saral, Özlem (Prof. Dr. İbrahim ÇAKIR, 2017)Mandarin peel, which discarded as by-product at large amounts during fruit juice production, is a valuable source of antioxidant compounds in the food industry. The aim of this study was to investigate the effect of ... -
The effect of roasting process on fatty acıd compositıon and phenolic content of whole flaxseed, flaxseed flour and flaxseed meal flour
Kanmaz Özkaynak, Evrim (Prof. Dr. İbrahim ÇAKIR, 2017)In this study, the change in fatty acid composition, secoisolariciresinol diglucoside (SDG) lignan, phenolic and flavonoid contents of whole flaxseed, flaxseed flour and flaxseed meal flour were investigated during the ... -
Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal
Yıltırak, Süleyman; Kocadağlı, Tolgahan; Evrim Çelik, Ecem; Özkaynak Kanmaz, Evrim; Gökmen, Vural (Elsevier Ltd, 2022)The concentration and composition of reducing sugars and free amino acids as Maillard reaction (MR) precursors change with grain sprouting. The formation of early and advanced glycation products, and α-dicarbonyl compounds ... -
Humic acid formation during subcritical water extraction of food by-products using accelerated solvent extractor
Özkaynak Kanmaz, Evrim (Institution of Chemical Engineers, 2019)In this study, the effect of extraction temperature (180 and 200 degrees C), static extraction time (15, 30 and 45 min) and sample amount (5 and 10 g) on humic acid formation during subcritical water extraction of food ... -
The relatıonshıp between antıoxıdant actıvıtıes and phenolıc compounds ın subcrıtıcal water extracts from orange peel
Özkaynak Kanmaz, Evrim; Saral, Özlem (Prof. Dr. İbrahim ÇAKIR, 2017)Subcritical water extraction, also called green technology, is used to extract phytochemicals from different plants and foods. Orange peel, a valuable by-product in the food industry, is a rich source of antioxidant compounds ...